Monday, February 8, 2016

Crockpot Southwestern Chicken - 21 Day Fix Approved

Crock Pot Southwestern Chicken::
Cook on low for 6 hours or until chicken easily shreds. Allow shredded chicken to cook in the juice for 30 minutes after shredding. If the chicken is frozen, you’ll need to cook for 8 hours.

3 Large Boneless Skinless Chicken Breasts (about 2 lbs??)
1- White Onion, diced
2- Bell Peppers, diced
2- 4oz Cans Diced Green Chiles
1- jalapeno (remove seeds if you don’t want the heat)
1- 15oz Can Black Beans, drained and rinses
1 1/2 Cups Frozen Corn
2- Limes, juiced
1 Cup- Chopped Cilantro
1/4-1/2 Cup of Water
3 tsp Coconut Oil
Chicken Seasoning:
2 Tbsp Chili
1 Tbsp Cumin
2 tsp garlic
2 tsp onion
1 tsp dried oregano
1 tsp sea salt (or pink Himalayan salt)
1/2 tsp pepper
*optional: dash cayenne to taste

Makes 6 servings -  Make it ahead of time and portion out through the week or use it for a big batch family meal >> whatever works for you
21 Day Fix Breakdown: 1- Red, 1- Green, 1-Yellow, 1/2 tsp: serving size about 1 1/4- 1 1/2 cups, depending on size of chicken.
Additional Serving ideas and box break down:
Add a yellow:
*with rice
*in a corn tortilla as a taco 
*with additional beans or corn

Add a green:
*Over a salad
*with extra veggies
*as a lettuce wrap

Add a purple:
*with salsa

Add a red:
*with green yogurt (in place of sour cream)

Add a blue:
*with cheese
*with avocado

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